In addition to this price, you will pay the butcher for processing your beef. Butchers’ fees depend on your selections (for example, an additional fee is charged for pre-shaped hamburger patties), but .90/pound hanging weight is a reasonable estimate for processing with some customization. (This .90/pound rate includes all fees generally charged by butchers.)

"Hanging weight" is the industry standard used by butchers and ranchers for pricing beef. We understand this can be confusing and what really matters to you is the price per pound of beef that you put in your freezer. A general estimate of the average price per pound of beef you will put in your freezer is:

​Feel free to contact us - we are happy to walk you through the calculations of these estimates.

*Hanging weight is the weight of the beef once the animal is slaughtered and the skin, head, blood, non-usable organs, and hooves are removed. This is usually around 60% of the live weight. Live weight is generally 900-1100 pounds, depending on availability and your preferences. Hanging weight is determined when weighed on the butcher’s scales.